Frequency of the Aspergillus flavus in some sensoric unchanged foodstuffs.
By aid of a direct inoculation method it was followed the frequency of Aspergillus flavus - colony forming units in 11,526.5 p (100%) of 55 samples of some basic sensoric unchanged foodstuffs (cereal instant gruels 21%, milk powder 49%, pudding powders 7%, meal 9% and tea, coffee, cacao 12%) and inner contamination by A. flavus in 22,017 pieces of nuts and grains. It was found, that A. flavus colony forming units falls in Czechoslovak Socialistic Republic on the average on 7.2 g of the sample of crisp consistency (the least 0 colony/3.24%) of the investigated grains and nuts.
D000818:Animals; D001231:Aspergillus flavus / Q000302:isolation & purification*; D002099:Cacao / Q000382:microbiology; D003069:Coffee / Q000382:microbiology; D003604:Czechoslovakia; D002523:Edible Grain / Q000382:microbiology; D005516:Food Microbiology; D008892:Milk / Q000382:microbiology; D013662:Tea / Q000382:microbiology
D003069:Coffee; D013662:Tea